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Old 03-07-2013, 08:39 AM   #1
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What's your Favorite steak?

So one of the real pleasures of Low-Carbing is the freedom to have a nice juicy steak whenever you want.
But the other day, I realized I always choose one particular cut, Why not try some others? Wouldn't that be fun experiment?

So I did. And I learned, I always choose Ribeye because, well, I like it the very best! (My second-favorite? Steak tips -- Yummy!)

Mmmm, ribeye steak. Pan-broiled, pan-fried, foreman-grilled, or broiled. Lots of seasoning to almost none, done anywhere from medium-rare to all-the-way-well, with lots of veggies or all alone.
I love me some ribeye steak!

So.. what's your favorite steak?
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Old 03-07-2013, 08:45 AM   #2
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Always a ribeye cooked medium rare. When I do them at home, I often add a pat of Boursin garlic and herb cheese on top in place of compound butter.
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Old 03-07-2013, 09:12 AM   #3
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Ribeyes are my favorite....cooked medium over a fire grill. Yummy!
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Old 03-07-2013, 09:19 AM   #4
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Ribeye, rare to Medium rare.
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Old 03-07-2013, 09:32 AM   #5
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T-bone for me. I also love a good Porterhouse.
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Old 03-07-2013, 09:37 AM   #6
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Another vote for Ribeye to medium !!!
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Old 03-07-2013, 10:26 AM   #7
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the fattiest Rib-eye you can find cooked to medium
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Old 03-07-2013, 10:27 AM   #8
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Ribeye rare! So good.
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Old 03-07-2013, 10:31 AM   #9
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Sirloin. I really don't like fatty meat.
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Old 03-07-2013, 10:58 AM   #10
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Ribeye pan fried in cajun butter medium rare. But today I bought filet mignon on sale....will panfry in butter in my big ol' cast iron pan.

For me to pan fry, it's gotta be cast iron!
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Old 03-07-2013, 11:03 AM   #11
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Fillet. I know it's not the most flavourful, but I just love the texture - preferably cooked black 'n blue. Tonight we have 2 lovely ribeyes though - going to have mine smothered in garlic butter, with creamed spinach and pan fried mushrooms. Waiting for husband to get home so I can start cooking!
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Old 03-07-2013, 11:07 AM   #12
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Quote:
Originally Posted by Darkginger View Post
Fillet. I know it's not the most flavourful, but I just love the texture - preferably cooked black 'n blue. Tonight we have 2 lovely ribeyes though - going to have mine smothered in garlic butter, with creamed spinach and pan fried mushrooms. Waiting for husband to get home so I can start cooking!
Cooked black-n-Blue??? How do you do that? (Please tell me it's better than my mental picture!!)
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Old 03-07-2013, 11:10 AM   #13
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Black 'n blue - charred on the outside, red in the middle
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Old 03-07-2013, 11:16 AM   #14
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I've always considered "Black and Blue" steak to be steak topped with blue cheese.
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Old 03-07-2013, 11:19 AM   #15
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Porterhouse cut T-Bone or a bone-in ribeye.
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Old 03-07-2013, 11:25 AM   #16
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Originally Posted by synger View Post
I've always considered "Black and Blue" steak to be steak topped with blue cheese.
That would make sense if steak was always charred (by which I mean sort of chargrilled, not burned) on the outside, but it's not. Black and blue is a term recognised by most steak restaurants (in the UK anyway, the US may differ!). The 'blue' part is the usual term for really, really, rare steak - makes very little sense, as it's actually red, but there you go!
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Old 03-07-2013, 11:29 AM   #17
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Sirloin... eye round...
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Old 03-07-2013, 11:30 AM   #18
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Tenderloin! I love the texture and am not a fan of fatty steaks. New York strip, Porterhouse and T-bones are great also - but I have to trim them well.
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Old 03-07-2013, 11:33 AM   #19
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Tenderloin is my favorite! Medium rare please with butter on top!
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Old 03-07-2013, 11:50 AM   #20
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Top two favorites in this order: Ribeye then porterhouse.
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Old 03-07-2013, 12:19 PM   #21
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OH man! Now I know why I love the low-carb boards!! This thread is so refreshing to see! DH & I raise beef and it's amazing how much the beef industry gets knocked around. I'll leave it at that..
As to my favorite steak-sirloin-hands down.
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Old 03-07-2013, 12:59 PM   #22
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filet mignon! grilled until med-rare and topped with melted butter - YUM
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Old 03-07-2013, 01:00 PM   #23
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Another vote for a fatty Ribeye cooked Medium. YUM!!!
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Old 03-07-2013, 01:05 PM   #24
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Ribeye!
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Old 03-07-2013, 01:15 PM   #25
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I like Striploins the best probably and Ribeye when I want something fattier. I also love Tenderloin. (Heck I love em all!)
But I have to ask, what exactly is Porterhouse? I don't know that I've had that or know what it is.
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Old 03-07-2013, 01:17 PM   #26
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A Porterhouse is like a big T-bone with the tenderloin attached on the other side of the bone.
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Old 03-07-2013, 01:20 PM   #27
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Okay but isn't a T-bone with the one side of the bone the striploin or strip and the other side the tenderloin? Is it the same thing?
(I'm learning.)
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Old 03-07-2013, 01:30 PM   #28
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I love the fattiest ribeye I can find and char it on the outside and purple on the inside(RARE)! =D Yummmm!
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Old 03-07-2013, 01:55 PM   #29
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Yes, black and blue is common on this side of the pond.
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Old 03-07-2013, 02:00 PM   #30
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Ribeye, black and blue
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